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Chocolate cherry dessert August 13, 2009 The chocolate cake that forms the base of this dessert in a very simple one and yet it yields a good product that can quickly be whipped up from storeroom ingredients if you need a sweet course. It makes a dense cake that teams well with fresh seasonal berries or cherries. But if you don’t have any of those around, a jar of preserved cherries is an ideal alternative. If you use a kugelhupf mould, you can fill the centre with the cherries just prior to serving and bring it to the table. If you use a round cake tin, cut individual wedged, dust with icing sugar and pass the sauce separately in a jug. Serve with whipped cream or ice cream.
Chocolate cherry dessert 1 cup sugar Sift the cocoa and combine in a pot with the water, sugar, butter and baking soda. Bring to the boil then turn back the heat and simmer for five minutes. Set aside to cool down. Preheat oven to 190C. Sift the flour and baking powder. Beat the eggs and add to the cocoa mixture with the flour, baking powder and salt. Mix well. Grease a kugelhopf mould or a 23cm round non-stick cake tin generously with butter then pour in the cake mixture. Bake 45-60 minutes or until a skewer inserted in the cake comes out clean. Cool in the pan for five minutes then turn out onto a cooling rack. Cherry sauce 1 Tip the preserved cherries in a saucepan. Stir in the arrowroot mix. Gradually heat until the sauce thickens. Check the flavour and add some lemon juice or sugar as required. Cool to room temperature. Cherry sauce 2 Place the cherries, water and sugar in a pan. Bring slowly to the boil then simmer gently for five minutes. Stir in the arrowroot or cornflour mix, simmer a further minute then set aside to cool to room temperature. 
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